Kebab Recipes

Armenian shish kebab recipe Armenian Shish Kebab Khorovats

Khorovats, or Armenian shish kebab, is a traditional dish of Armenian cuisine, the recipe for Armenian shish kebab includes pork, and khorovats is cooked on a grill or in a tandoor.

Uzbek lamb shish kebab recipe Uzbek Lamb Shish Kebab

Traditional Uzbek shish kebab is made from lamb and has its own cooking features, typical only of Uzbek cuisine.

Azerbaijani beef shish kebab recipe Azerbaijani Beef Shish Kebab

Azerbaijani beef shish kebab is cooked according to a traditional recipe of Azerbaijani cuisine and served with lots of vegetables and greens.

Lamb shish kebab recipe Lamb Shish Kebab

Lamb shish kebab is a unique meat dish, lamb shish kebab cooked according to this recipe will not leave anyone indifferent.

Kebab

Kebab is a very tasty dish, popular in many national cuisines of different countries, kebab recipes can be very different, but they have one thing in common - the method of preparation, kebab is prepared over hot coals, which allows you to give the meat or vegetables a unique taste and aroma. Kebab can be made from lamb, beef, veal or poultry. Pork kebab recipes are common only in those national cuisines that do not prohibit the consumption of such meat. For this reason, for example, Armenian and Georgian cuisines can boast of pork kebab recipes, but Uzbek, Turkish and Azerbaijani cuisines do without pork, while their kebab recipes are no worse in taste. In addition, many national cuisines have kebab recipes from various vegetables - vegetarian kebab is prepared in the same way as regular kebab - over hot charcoal. Kebab is cookedboth from whole pieces of meat – shish kedab and from minced meat - this version of kebab is called lula kebab. All types of kebab are cooked using small spits called skewers.

Features of Kebab Cooking

The main feature of cooking kebab is marinating the meat before cooking it. Beef and lamb, as well as poultry, definitely need marinade, pork kebab can be cooked without marinade, but it is also possible to marinate it to give the meat a certain taste. The composition of the marinade for kebab can be very different depending on the kebab recipe - it can be a marinade based on vinegar, wine, fermented milk products and much more. The marinade time for kebab can be from tens of minutes to a day or more - it all depends on the type of meat (pork, lamb, beef, chicken), on what part of the carcass is used for kebab - neck, tenderloin, brisket, as well as on the age of the animal whose meat is used in the kebab recipe. Another important feature is the process of cooking kebab - kebab is cooked on coals so that there is no open fire, which will spoil the kebab. At the same time, it is very important that there is enough heat from the coals - so a crust will quickly appear on the kebab and after cooking the kebab will be juicy and tasty.